I still vividly remember the excitement of my first tastes of Sichuan cuisine. We had to travel to New York City, San Francisco or Chicago to get such goodies back in the late ‘70s, but Sichuan, aka Szechwan, fare did get to Louisville finally, and for a decade or two, these spicy regional cuisines were among the city’s most popular dining options. Continue reading Jasmine Bistro impresses with Chinese regional flavors
Humans have been cooking over open fires at least since the Paleolithic era, and 200,000 years later, homo sapiens still loves food cooked over charcoal. The folks who’ve recently opened The Charcoal Restaurant get this. Continue reading You’ll love the chicken at The Charcoal Restaurant
Speaking of biscuits, we stopped by Gracious Plenty’s Prospect location on a Saturday recently with our friend Ann, and I was pleasantly surprised to discover its weekend-only brunch menu. Continue reading More biscuits? Brunch at Gracious Plenty
For any chef, an invitation to come cook at James Beard House in New York City is an honor devoutly to be wished. To get there before turning 30 marks a young chef as a rising culinary young gun. Now meet Louisville’s Chef Ming Pu, 29-year-old executive chef at The 502 Bar & Bistro: This king of the kitchen is heading for Beard House this coming Tuesday, July 16, for his third visit in the past two years. Continue reading The 502 Bar & Bistro, a jewel in Norton Commons
Let me tell you why I love El Mariachi so hard: Even the chips and salsa that drop on your table the moment you take a seat are exceptional. These thick, deeply corn-flavored treats, fashioned on the premises from fresh-made tortillas, are positively addictive. They’re so crunchy that I had to look twice to persuade myself that they weren’t lightly breaded before they were fried.
Yes, the salsa is first-rate, too, a finely mashed reddish-brown puree of red chiles, tomatoes, and herbs, just spicy enough. But those chips? Perhaps the best I ever ate, I really could make a meal of them, if that didn’t involve missing out on the rest of the menu. But I can’t do that. It’s too good to skip. Continue reading El Mariachi is so good that even the chips excel
I think Grassa Gramma is more than ready for prime time. Every single thing I’ve had to eat there in two visits (so far) has been really good, and the service was fine in that not-quite obsequious hovering style that’s been a hallmark of fine Italian dining in Louisville since Casa Grisanti went upscale in the 1970s.
But, even two months after Grassa Gramma opened its oversize front doors in Holiday Manor and with crowds trooping in, owner Kevin Grangier and General Manager Tarek Hamada are still striving for perfection. Continue reading Grassa Gramma is the next best thing to dinner in Italy